Smoked Salmon on a Pellet Grill

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Want to hot-smoke some salmon? It’s not only super delicious but also incredibly easy. With just a few ingredients and simple steps, this smoked salmon recipe is easy for both newbies and experienced smokers.

The pellet grill is a fantastic way to infuse salmon fillets with a smoky flavor with minimal fuss. It’s easy to turn salmon into a delectable, delicious, mouth-in-your-mouth morsel that will have you making it again and again.

It only takes a few minutes to prep and cooks within an hour, making it perfect for a quick lunch or dinner to impress. You don’t want to end up with dry salmon, so follow my steps below!

Why Smoke Salmon on a Pellet Grill?

Smoking on a pellet grill is super simple! There is no need to monitor the fire or temperatures! You just set the temperature, and the pellets are automatically fed into the fire pit by the auger and then lit by the ignitor.

You can rest easy knowing all the work is done, with no need to adjust airflow or wood chip levels, it’s all taken care of. Another thing I love is that smoking salmon gives it a nice meaty taste, like steak.

Wood Pellet Recommendations for Salmon

When hot-smoking salmon, go for light flavors like applewood, cherry wood, pecan, or maple. The sweet flavors gently enhance the salmon during cooking without overpowering it. 

But don’t be afraid to experiment and try different flavor combinations. 

To Brine, or Not to Brine Salmon?

It’s not necessary to brine salmon when smoking. The salmon has enough fat to keep it moist during the smoking process, keeping the whole cooking process simple.

If you prefer to dry brine, a simple dry brine of kosher salt, black pepper, fennel seed, and brown sugar will do the trick.  Coat the fish, place it on a baking tray, skin side up, cover it, and leave it to cure overnight.

What is the Best Salmon for Smoking?

Chinook and sockeye are the most popular types of salmon to smoke. Both have a high-fat content and are large, which makes them hold up to smoking and grilling well. Coho and pink chum salmon are also good options for this recipe.

Atlantic salmon is the most common type of salmon found at the grocery store; however, I recommend looking for the other types first.

What You Need For Hot Smoked Salmon

• Piece of salmon
• Fresh Lemon, sliced
• Salt and Fresh Ground Pepper

How to Smoke Salmon on A Pellet Grill Smoker

Salmon, or any piece of fish, is incredibly quick and easy to cook on the wood pellet grill.  You can cover it in a rub, put it on the grill, set the temperature, and let your mouth water in anticipation.

Step 1: Preheat Your Grill

Preheat the grill to 225°F. If you’re using a Pit Boss, turn it to the “Smoke Setting”. Load the pellet hopper with the wood chips of your choice.

Step 2: Check For Bones and Season The Salmon

While the grill is heating, remove the salmon fillets from the packaging and rinse off under cold running water. 

Pat dry with a paper towel. When dry, run your fingers over the fillet, feeling for any bones that missed removal. Remove with tweezers and discard.

Season the salmon fillets with the paprika, salt, and ground pepper.

Step 3: Smoke The Salmon at 225°F

The smoker should be set at a relatively low temperature, around 225°F, for low indirect heat. Once it comes to temperature, place the pieces of fish on the grill. I like to use a piece of baking paper on the grill to stop the salmon sticking to the grill

Close the lid and let the salmon cook. After 45 minutes, check the temperature with an internal thermometer. It usually takes 60 minutes, but the cooking time will depend largely on the size of the fish.

Step 4: Monitor The Internal Temperature of The Salmon

When the internal temperature reaches 145°F-150°F, it’s time to remove the salmon. Monitoring the temperature with a meat probe will best indicate when the fish is cooked.

Step 5: Plate and Serve

Serve with a fresh salad or vegetables. As you can see, I served my salmon with grilled zucchini, which I cooked alongside the salmon and giant cous cous. I also plated it with a wedge of lemon.

How Long Does Salmon Take to Smoke in a Pellet Grill?

Salmon only takes 1 hour at 265-300°F to cook. You want it to reach an internal temperature of 145°F before removing it from the grill. 

Remember that thicker pieces of salmon will take longer to cook than smaller ones, so always monitor them with an internal thermometer.

Should You Use a Grill Basket?

When smoking delicate meat such as salmon, a grill basket or mat may be a good idea. It’ll prevent the fish from crumbling through and keep your grill fresh and easy to clean. I find it easier to just use baking paper straight on the grill grates.

How to Serve Salmon

Below are a few ways we love to serve smoked salmon.

1. In a smoked salmon salad:
   Crumble the smoked salmon into a mix of lettuce, red onion, tomato, and feta. Then top with mayonnaise and a squeeze of lemon.

2. Salmon and Couscous
Place your salmon fillet on a bed of couscous, smoked asparagus, zucchini, and fresh lemon!

Here are some sides that I enjoy with smoked salmon

Smoked Broccoli

Smoked Zucchini

Mash Potatoes

Did You Try This Recipe?

Have you made this delicious recipe and loved it? I would love it if you took a minute to leave a star rating and review. It is also helpful if you made any substitutions or changes to the recipe to share that; thank you!

Please also pin the image below to find the recipe for the next time you want to cook a yummy dish.

How do you like to serve your salmon?

Smoke On!

Charlie

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